Wednesday, July 29, 2009

Keepin' It Simple

When I arrived home from the Wisconsin mission trip, J informed me that she'd gotten a great deal on a whole chicken and it was up to me to roast it. I am ever so glad she picked it up because it was delicious, filled the house with a wonderful aroma and will make some damn fine chicken salad for lunches! All I did was preheat the oven to 350 degrees, drizzle olive oil all over the chicken, dust it with house seasoning (which is included with Paula Deen's fried chicken recipe at, add a couple substantial pinches of herbes de Provence and rub it all in. Then, I baked it about an hour and 45 minutes, throwing in a couple potatoes to bake as well. We ate it with salads and leftover tomatillo/cuke salsa from Sunday night. Mmm, mmm!

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